Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 1 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
1
- 1 frozen puff pastry sheet, thawed
- 1 medium brown onion, sliced
- 1tablespoons white vinegar
- 3teaspoons balsamic vinegar
- baby rocket leaves and snipped chives, to serve
- 2tablespoons olive oil
- 2 free range eggs
- 1tablespoons brown sugar
Method
Step 1 of 4
Heat oil in a frying pan over low heat. Add onion and season with salt. Cook for 10 minutes, stirring occasionally, or until onion is pale golden and softened. Stir in sugar and balsamic vinegar and cook for a further 10 minutes or until caramelised.
Step 2 of 4
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Using a 22cm plate as a guide, cut pastry into a round and place onto tray. Lightly beat one egg and brush over pastry. Bake for 12 minutes or until puffed and golden.
Step 3 of 4
Bring a small pan of water to the boil over medium-high heat. Add white vinegar. Crack remaining egg into a bowl. Stir boiling water to create a whirlpool then pour egg into centre and reduce heat to medium-low. Poach egg for 2-4 minutes or until cooked to your liking.
Step 4 of 4
Place pastry onto a serving plate, spread with onion and top with egg, rocket and chives. Serve.
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